CHEF2302 — Saucier
CHEF 2302 - Saucier CHEF 2302 - Saucier CIP Code 120503 3 Course Credits Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with a variety of foods. Topics include: the usage and storage of stocks and sauces, emulsions, thickening agents, compound butters, dessert sauces, relishes, chutneys, compotes, vinaigrettes. 2